Hurrah! School is out for the Easter holidays!
Celebrate with the kids this holiday with this fantastic Easter treat from our friend Kate, founder of Junior’s Pantry.
What you Need:
- 150g soft butter
- 100g caster sugar
- finely grated zest of one lemon
- 2 large egg yolks
- 225 plain flour
- 50g currants or raisons
- icing sugar
What you do:
First turn your oven on to 180 degrees / Gas mark 4 to heat up.
Make sure the butter is very soft and then this couldn’t be easier. Mix the butter and sugar together until creamy, add the lemon zest.
Separate the eggs (the whites will make great meringues) and add the yolks to the butter and sugar mixture.
Add the flour and currants and stir until it starts to come together, you may need to get your hands involved to combine it all.
Take some flour and sprinkle onto a clean bench.
Put the biscuit dough (now a nice ball) onto the flour and then with a floured rolling pin roll out until about the thickness of a £1 coin – add more flour if it’s getting very sticky.
Using a cutter of your choice, cut out the biscuits and place on a baking sheet lined with baking parchment, the biscuits don’t spread too much so you can put quite a few on one sheet.
Bake for about 10 – 15 mins in the oven, they should be golden brown and can turn quite quickly so do keep an eye on them.
Let them cool on the tray for about 10 mins before putting on a wire rack.
When completely cool mix some icing sugar (about 3 tbps with a tiny amount of hot water until you get a smooth paste that will stay on the biscuit) and ice the biscuits.
Decorate with eggs, sprinkles or a little chick!
Thanks to Kate for sharing this yummy recipe! For more recipes from Junior’s Pantry visit: http://www.juniorspantry.co.uk/blog/